Homemade Tamales

place chuck roast, or roast beef, into a large slow cooker. Add 1 can beef broth, 1 cup finely shredded carrots, dried onion flakes, salsa Verde, cumin, pepper, garlic salt and spice blend. Cover and cook on low for 8-10 hours.

Drain the cook roast beef, reserving the liquid for the Masa dough.

Shred the beef. Set aside. Add spices left in the bottom of the strainer back in with the shredded beef.

Place corn husks in a large bowl with warm water. Allow to soak for 30 minutes.

In mixer, with paddle attachment, cream butter with salt.

Add Corn Masa, one cup at a time, alternating with reserved beef broth, continuing mixing until a soft sticky spreadable dough forms. Add additional broth or warm water if necessary. Should be the texture of really thick corn bread batter.

Remove Corn Husks from bowl and set a few at a time on a kitchen towel. Take two larger husk and tear into strips for tamale ties.

Set up an assembly line of husks, Masa, Meat, Corn Husk Ties.

Spread Masa down the corn husk, starting about half way down the husk, towards the large end of the husk. Leave 2-3 inches along the left side of the husk empty.

Fill with 1/3 cup of meat down the center of the Masa. Fold the filled edge towards the empty edge meeting Masa with Masa. Fold empty edge over the back. Fold the Tail under and bring towards the top of the Tamale.

Tie with Husk strip.

Repeat until all Tamales have been made.

Place tamales in a steamer basket. Place in a large pot with about 3-4 inches of water. Cover. Steam for 30 minutes. Allow to rest for 30 minutes covered OR place tamales in your Instant pot with a steam basket and one cup of water. Seal and press steam button. Set for 25 minutes. Natural release for 20 minutes and quick release to make sure any residual steam is released.

Serve warm. Freeze remaining Tamales.

To reheat place in steamer and steam for 20 minutes or microwave for 2 minutes covered with a wet towel.